Teriyaki Tofu 照り焼き豆腐
Ingredients
- 400 g Medium firm tofu
- ¼ cup Corn starch
- Katsuobushi dried bonito flakes
- 1 Green onion chopped
- Kizami Shoga pickled red ginger, to garnish
Homemade Teriyaki Sauce (Mixed together)
- 2 tbsp Sake
- 2 tbsp Mirin
- 2 tbsp Light soy sauce
Instructions
- 30 Minutes Before Cooking, wrap the tofu with paper towel and place it between two baking sheets or plates. Then put a heavy object on top in order to press and drain water from tofu for 20-30 minutes. Discard the water.
- Cut Tofu into small square pieces. The thickness should be about ½ inches.
- In a non-stick frying pan, heat oil on medium to medium high heat.
- When the oil is hot, put cornstarch in a tray or bowl. Coat the tofu with the starch.
- Shake off excess starch and gently place tofu pieces in the pan. Cook the tofu until the bottom side is crispy and golden brown. Flip and cook the other side.
- When both sides are nicely brown, pour in the Teriyaki Sauce.
- Flip tofu and shake the pan to evenly coat the sauce over the tofu. Sprinkle katsuobushi (dried bonito flakes) before turning off the heat.
- Serve the tofu on the plate and garnish with green onions and pickled red ginger. Serve immediately.
- DONE!